Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂

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Duck Breast with Orange Sauce / Andebryst Med Appelsinsaus

A recipe from the reign of Queen Elizabeth I
found on cookite2bn.org
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Oranges were not used very often in this period but, from recipes such as this, we know they were sometimes available. It was said they were made popular by Catherine of Aragon, King Henry VIII’s first wife, who was from Spain. Oranges were bitter and so some lemon juice should be added to make the dish taste sharp or tart.

This is a development from earlier medieval sauces which used wine vinegars or verjuice (made from crab apples) to make sauces for fish or game.

Many medieval dishes serve roasted or boiled meat with an accompanying sauce. Sauces are often complex and some are spiced  and fruited. Mint sauce, apple sauce and rowan jelly are still sometimes served with meat today.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift pĂĄ norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Tomato Herring / Tomatsild

A recipe for a Norwegian Christmas time classics found on matprat.no

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Here is a recipe for a perfectly fabulous and tasty tomato herring. A classic among sandwich toppings and a flavorous part of most Norwegian Christmas time buffets. Perhaps a gift Idea?

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See this and lots of other delicious recipes on:
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